- Industry: Printing & publishing
- Number of terms: 62402
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Founded in 1941, Barron's Educational Series is a leading publisher of test preparation manuals and school directories. Among the most widely recognized of Barron's many titles in these areas are its SAT and ACT test prep books, its Regents Exams books, and its Profiles of American Colleges. In ...
French for "small sausage. " Saucisson is a large, smoke-cured sausage. See also sausage.
Industry:Culinary arts
A small flatfish found in Pacific waters from Southern California to Alaska. It has a sweet, delicately moist flesh that's quite low in fat. Sand dabs are marketed whole and usually range from 4 to 12 ounces. They can be prepared by almost any cooking method including baking, broiling, poaching and sautéing. See also dab; fish.
Industry:Culinary arts
This wild onion grows from Canada to the Carolinas and resembles a scallion with broad leaves. Also known as wild leek, ramp has an assertive, garlicky-onion flavor. It can be found — usually only in specialty produce markets — from March to June. Choose those that are firm with bright-colored greenery. Wrap tightly in a plastic bag and refrigerate for up to a week. Trim the root ends just before using. Though the flavor of a ramp is slightly stronger than the leek, scallion or onion, it can be used — raw or cooked — in many dishes as a substitute for any of those three.
Industry:Culinary arts
Hailing from Louisiana, this aromatic rice is a hybrid (its parents have no relation to either wild rice or pecans) with a rich, nutty flavor and a cooked fragrance akin to popcorn. It's also called simply pecan rice, and is available in gourmet markets and some supermarkets. See also rice.
Industry:Culinary arts
A traditional British dish consisting of a cooked mixture of chopped beef, kidneys, mushrooms, onions and beef stock. This mixture is placed in a pie or casserole dish, covered with a pastry crust and baked until crisp and brown. Sometimes potatoes, hard-cooked eggs or oysters are also added to the dish.
Industry:Culinary arts
Also known as Schbzieger, sapsago is a hard cone-shaped cheese from Switzerland. It's made from skimmed cows' milk and contains less than 10 percent fat. It has a light green color and pungent herbal flavor that come from the addition of blue melilot, a special variety of clover. Sapsago is used primarily for grating and adds interest to everything from salads to pasta. See also cheese.
Industry:Culinary arts
A dish of cooked ground or diced meat (traditionally lamb or mutton) mixed with gravy (and sometimes vegetables) and topped with mashed potatoes. The pie is then baked until the mixture is hot and the potato "crust" browns. Shepherd's pie was originally created as an economical way to use leftovers from the ubiquitous "Sunday roast. "
Industry:Culinary arts
There are over 300 species of this conical, spiral-shelled univalve, mollusk (see both listings), but few are edible. Periwinkles, also called bigaros, sea snails or winkles, are found attached to rocks, wharves, pilings, etc. in both fresh and sea water. The most common edible periwinkle is found along the Atlantic coasts of Europe and North America. It grows to about 1 inch in size and is gray to dark olive with reddish-brown bands. Periwinkles are popular in Europe but rarely found in the United States. They're usually boiled in their shells, then extracted with a small pick.
Industry:Culinary arts
Pungent or aromatic seasonings obtained from the bark, buds, fruit, roots, seeds or stems of various plants and trees (whereas herbs usually come from the leafy part of a plant). Spices were prized long before recorded history. Though they've always been used to flavor food and drink, throughout the eons spices have also been favored for a plethora of other uses including crowning emperors, making medicines and perfumes, religious ceremonies and as burial accoutrements for the wealthy. Over 3,000 years ago the Arabs monopolized the spice trade, bringing their rare cargo back from India and the Orient by arduous camel caravans. During the Middle Ages the demand for spices was so high that they became rich commodities — a pound of mace could buy three sheep and the same amount of peppercorns could buy freedom for a serf. By that time Venice had a tight hold on Western commerce and controlled the incredibly lucrative European spice trade. That Venetian monopoly was an important catalyst for the expeditions that resulted in the discovery of the New World. Today, the United States is the world's major spice buyer. Among the more popular spices are allspice, cardamom, cinnamon, cloves, ginger, mace, nutmeg, paprika, pepper, saffron and turmeric. Spices are also sold in blends, such as curry powder and spice parisienne. Many spices are available in both whole and ground forms. Ground spices quickly lose their aroma and flavor, so it's wise to buy them in small quantities. Whole spices can be ground as needed. Store spices in airtight containers in a cool, dark place for no more than 6 months. Spices are used to enhance a wide variety of food, both sweet and savory. They should be used sparingly so they don't overpower the foods being seasoned. See also anise; caraway seed; cayenne pepper; celery seed; chili powder; coriander; cumin; dukka; fennel; mustard; ras el hanout; red pepper; sansho; sesame seed; szechuan pepper; zahtar. See also herb and spice chart.
Industry:Culinary arts
A term used to describe any of various saltwater fish, most of which aren't members of the bass family. black sea bass is a true bass (as is striped bass), but white sea bass, which is generally marketed simply as "sea bass," is actually a member of the drum family. The giant sea bass is related to the grouper family and can weigh as much as 550 pounds. It's sometimes mistakenly called both black sea bass and jewfish. Sea bass can be found whole and in steaks or fillets. In general, the flesh is lean to moderately fat and is suitable for almost any method of cooking including baking, broiling, poaching and sautéing. See also fish.
Industry:Culinary arts
